Some like it…caliente!

Best. Tortilla. Soup. Ever. Freezes great, hearty and if you go light on the cheese and tortilla chips – super healthy too!

tortilla soup 

Vegetarian tortilla soup

Serves 10

  • 1 tablespoon vegetable oil
  • 2 large red peppers (aka capsicum) – medium dice
  • 2 medium onions – medium dice
  • 3 cloves garlic, finely chopped
  • 4-5 tablespoons ground cumin – depending on your taste
  • 1 (28 ounce) can crushed tomatoes
  • 3 (4 ounce) cans chopped green chile peppers, drained
  • 4 (14 ounce) cans vegetable broth
  • salt and pepper to taste
  • 1 (11 ounce) can whole kernel corn
  • 1 (11 ounce) can black beans, drained and rinsed
  • 12 ounces tortilla chips
  • 1 cup shredded Cheddar cheese
  • 1 avocado – peeled, pitted and diced
  • Cilantro leaves (aka corriander)
  • 1 lime
  • Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

    Mix corn and black beans into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado, cilantro and a squeeze of lime

    tortilla soup - closeup 2 

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